Approximate cooking time: 1 – 1 1/2 hours
Serves 4
Ingredients
- 1 whole chicken (2-3 pounds)
- 1-3 tablespoons olive oil
- ¼ cup agave nectar
- 1 tablespoon sea salt
- 3 limes
- 2 onions
- 1 head garlic
- dash cumin
- dash chili powder
Directions
- Preheat oven to 350°
- Rinse the chicken and pat dry
- Place chicken in a 9 x 13 inch baking dish breast side down
- Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
- Stuff one lime into the cavity of the bird Cut the other 2 limes and place in the pan
- Cut the onions in half and place in the pan (I left the skin on)
- Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
- Bake at 350° for 45+ minutes until the skin starts to brown
- Remove chicken from oven and raise heat to 450°
- Turn the chicken over so that breast side is now up
- Bake for an additional 15 to 25 minutes or until thigh temperature (taken with an instant read meat thermometer) is 170°-180°
- Remove chicken from oven
- Carve chicken and drizzle with pan juices before serving
This recipe inspired in part or in whole from here.
Photo Credit: Elena’s Pantry